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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My dad's recipe. They make a great side dish that can be served with just about anything - my family loves them with bbqed steak and grilled veggie skewers, or fried perch and mushy peas. I love them because they're vegan and take no time to make! Ingredients:
4 potatoes (i like russet or yukon gold) |
2 tablespoons oil |
1 tablespoon dried rosemary |
salt and pepper, to taste |
Directions:
1. Preheat oven to 425.
2. Scrub the potatoes. Peel, if you prefer skinless fries.
3. Slice potatoes lengthwise into strips. Place in large mixing bowl.
4. Pour oil over potatoes. Sprinkle rosemary, salt, and pepper over potatoes and toss to coat.
5. Line a baking sheet with tin foil and coat with non-stick cooking spray.
6. Arrange potatoes in single layer on sheet and bake for 10-12 minutes. Turn potatoes, and continue baking for another 10-12 minutes.
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